Ingredients:

  • 2 lbs frozen whole kernel corn, thawed
  • 8 oz full-fat cream cheese, cubed
  • 1/2 cup unsalted butter, sliced
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 3 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. In a large heavy-bottomed saucepan or 4-quart slow cooker, combine the corn, cubed cream cheese, sliced butter, heavy cream, and whole milk.
  2. Set over medium-low heat on the stovetop (or Low on a slow cooker). Stir frequently as the butter and cream cheese melt to create a smooth, emulsified sauce.
  3. Once the base is smooth and the cheese has fully melted, stir in the granulated sugar, fine sea salt, and black pepper.
  4. Allow the mixture to simmer gently for 15–20 minutes on the stove (or 4 hours in a slow cooker) until the sauce thickens enough to coat the back of a spoon.
  5. Perform a final taste test and adjust salt or sugar if necessary to reach the authentic Rudy's flavor profile. Serve warm.